Houston's Menu

with cocktail and rémoulade sauces

with toast points and Chef’s dressing

“Chicago-style” with salsa and sour cream

emerald kale, roasted chicken, pickled onions, buttermilk garlic dressing

with marinated olives and toasted almonds

served with rémoulade — limited availability!

with grated Reggiano, rustic croutons, eggless Caesar dressing

warm beets, tomatoes, Thousand Island, blue cheese crumbles

mango, avocado, peanuts, basil, mint, Thai dressing

mixed greens, jicama, honey-lime vinaigrette and peanut sauce

fresh herbs, roasted peanut vinaigrette, Reggiano

with almond sauce, salad of mango, avocado, sesame miso dressing

* freshly ground chuck, served fully loaded and quartered for your convenience

our signature recipe with sweet soy glaze and melted jack

thinly sliced roasted prime rib on a toasted French roll, served au jus

with custom mustard and coleslaw

served with creole mustard butter and coleslaw

slow-roasted with crushed herbs, served with warm kale panzanella

a composed selection of fresh vegetables with toasted focaccia

with Pommery mustard sauce and braised red cabbage

rib-eye steak with pineapple-soy-ginger marinade, served with French fries

slow cooked and fall-off-the-bone tender, with coleslaw and fries

with cocktail and rémoulade sauces

with toast points and Chef’s dressing

“Chicago-style” with salsa and sour cream

emerald kale, roasted chicken, pickled onions, buttermilk garlic dressing

with marinated olives and toasted almonds

served with rémoulade — limited availability!

with grated Reggiano, rustic croutons, eggless Caesar dressing

warm beets, tomatoes, Thousand Island, blue cheese crumbles

mango, avocado, peanuts, basil, mint, Thai dressing

mixed greens, jicama, honey-lime vinaigrette and peanut sauce

fresh herbs, roasted peanut vinaigrette, Reggiano

with almond sauce, salad of mango, avocado, sesame miso dressing

* freshly ground chuck, served fully loaded and quartered for your convenience

our signature recipe with sweet soy glaze and melted jack

thinly sliced roasted prime rib on a toasted French roll, served au jus

with custom mustard and coleslaw

served with creole mustard butter and coleslaw

slow-roasted with crushed herbs, served with warm kale panzanella

a composed selection of fresh vegetables with toasted focaccia

with Pommery mustard sauce and braised red cabbage

rib-eye steak with pineapple-soy-ginger marinade, served with French fries

slow cooked and fall-off-the-bone tender, with coleslaw and fries

hand selected, with pomme purée and broccoli (limited)